Eggs with avocado
Mimosa eggs, or "oeufs mimosa," are the French version of "deviled eggs." Whatever they're called, the principle is the same: hard-boiled eggs cut in half and filled with a delicious mixture made from mashed yolks.
In our version, the yolks are mixed with avocado, lime, and a high-quality floral olive oil. The result is the most beautiful bites with a delicious creamy filling. They are easy to prepare and serve and are perfect as small appetizers or for lunch or tapas.
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Ingredients
From Oliviers & Co
Floral olive oil, e.g., La Classique
Piment d'Espelette (to taste)
From the market
8 hard-boiled eggs
2 ripe avocados
1 shallot
1 lime
3 sprigs of cilantro and/or arugula (optional)
4 thin slices of smoked bacon (optional)
Instructions
If you want to serve the eggs with bacon bits, start by frying the bacon slices in a pan until crispy, place them on a paper towel to absorb excess fat, and let them cool.
Mash the avocados in a bowl, add a little spiced salt, finely chopped shallot, juice of 1 lime, a pinch of Piment d'Espelette to taste, and 1 tablespoon of olive oil, and mix well.
Cut the hard-boiled eggs in half and carefully remove the yolks. Add the cooked yolks to the bowl with the avocado and mix well.
Place the hard-boiled egg halves on a plate and carefully fill them with the avocado-egg mixture.
If serving the eggs sprinkled with bacon, cut the crispy bacon into smaller pieces and sprinkle them over the eggs.
Sprinkle with pepper mix and drizzle with a few drops of olive oil.
Serve as is, or with a little cilantro and/or arugula.
Bon appétit!